TimmyMcOwnsYou
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So we brewed an Oatmeal stout batch in February, and its currently in the secondary. It's been in the secondary for about 5 weeks and its probably overdue on coming out and being bottled. However, all of the yeast has sunk to the bottom, and there is about a 2 inch sediment layer in each carboy. So, we figure we should add yeast so there is still some fresh/alive yeast to carbonate the beer and help age/perserve it in the bottles. Now, how should we go about doing this. We figure we should add a packet of yeast into the carboys let it sit for a day and then bottle from there, is that a good idea? I'm just concerned about the activity of the yeast and possible bottle explosions and what nots.